What every visitor must eat in Nairobi

Nyama choma is roasted beef or goat meat. It is roasted on an open grill with salt sprinkled on top. It is arguably the most popular Kenyan traditional food. Enjoyed with “Kachumbari” and “Ugali”, it comes in small bite sized chunks and is mostly served on a tray for a group of about four people, with the “Ugali” and “Kachumbari” served on smaller plates.

Nyama choma with fried potatoes and Kachumbari.

Kachumbari This is a mix of red onions, red tomatoes, green/ red pepper, coriander and lemon juice. It is a sort of salad and can be prepared with a combination of all the above ingredients or a few of them. It is normally an accompaniment for “Nyama Choma” or “Pilau”, another popular Kenyan dish.

Kachumbari

Ugali This is a staple food in many Kenyan households. It is white corn flour that is poured into hot water and mixed thoroughly into a thick block. It is then eaten with beef stew/ “Nyama Choma” or “Sukuma Wiki” (Kales), or even Kales mixed with Spinach. You can also add “Kachumbari” for an even better flavour!

Ugali, Sukumawiki and omena

Githeri This is another popular traditional food in Nairobi. It is a combination of maize (corn), beans, potatoes, and a green vegetables (optional). The corn and beans are first boiled until soft then fried to make a delicious meal. You can also add beef into the mixture. It is mostly popular with specific communities even though it can be enjoyed by anyone.

Githeri with sliced avocado

Samaki is Swahili for Fish. Fish stew is also a popular meal in Nairobi hotels. The stew is mostly served with “Ugali”, and can come as either wet fry or dry fry. It is also popular with specific communities in the country, but can be enjoyed by anyone.

Samaki with ugali

Pilau is a special rice cooked with a variety of spices and with either beef or chicken. Most Nairobians will prepare it for visitors or on special occasions. It can be accompanied by “Kachumbari”.

Beef pilau with Kachumbari

Mukimo is sometimes referred to as “Irio”. It consists of mashed soft corn/ maize, peas, potatoes, and green pumpkin leaves or fig-leaf gourd leaves (“Kahurura”). The mix of all these is brought to a boil and then mashed with margarine or butter once the potatoes are soft. It is then fried with some onions and tomatoes (optional).

Mukimo with mixed vegetables

Chapati These are soft, fluffy, small round and flat breads that are made from rolled out dough that is then fried under medium heat on a cooking pan until they are brownish and crispy but still soft inside. They are also a delicacy in the country, mostly being prepared when one has guests or there is a special occasion. They can be served with beef stew, chicken stew, or even enjoyed with a cup of tea for breakfast. A “

Chapati